Korean Mushroom Pancake (Crispy Shiitake and King Oyster Jeon)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
King oyster and shiitake mushrooms go into the same pan together.
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The batter is only a thin coat, so once fried, the mushrooms' aroma and chewy grain come through ahead of any taste of flour.
Ingredients
Instructions
- 1
Slice 120 g king oyster mushrooms and 80 g shiitake mushrooms into 0.5 cm pieces, brushing away grit from the shiitake ridges.
Press both sides with paper towels so surface moisture does not soften the pancake.
- 2
In a bowl, combine 0.8 cup Korean pancake mix, 0.7 cup water, 1 egg, and 0.3 teaspoon salt.
Whisk only until the dry flour disappears, because overmixing can make the coating tough.
- 3
Add the mushrooms to the batter and lift through them gently with chopsticks or tongs.
Aim for a thin coating that clings to the surface, keeping the mushroom aroma and chewy bite clear.
- 4
Heat a pan over medium-low heat, then spread 2 tablespoons cooking oil evenly across the surface.
Lay the battered mushrooms in one thin layer and lightly fill small gaps with leftover batter so the pancake holds together.
- 5
Fry uncovered for about 4 minutes, until the edges look dry and the underside turns golden, then flip.
Do not press hard with the spatula, since squeezing the mushrooms releases moisture into the crust.
- 6
Cook the second side slowly for 4 to 5 minutes until the mushrooms are tender inside and the coating is crisp and brown.
Drain briefly and serve warm.
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